Egg Cakes—a second-cousin-once-removed crêpe

Egg Cakes are thin, delicate pancakes with a smooth texture, reminiscent of crêpes but less sweet. They’re perfect when served hot, rolled with butter, and dipped in pure maple syrup—making them a family-favorite finger food.

There’s an old story in our family surrounding egg cakes. The story centers around a hired man – a man who worked hard all day on my Grandfather's farm and sang songs all evening, accompanying himself on an old guitar. "Drifting along like a tumblin' tumbleweed. . ."; "I Don't Hurt Anymore" and other Hank Snow favourites.

One morning, so the story goes, this hired man with the squinty eyes, the slow drawl, and the quiet manner, announced that he was going to make breakfast. Without looking at a recipe, he put together a mixture of milk (from the cow in the barn) and eggs (from the chickens in the coop) and produced what he called "Egg Cakes." Said they were like his mother always made. She was Norwegian.

My grandparents, as I understand, were enthralled and asked the hired man for his recipe. So here it is, copied from the hired man's instructions, into an old Hilroy notebook.

Recipe: Egg Cakes

Makes: 4 large ones

Ingredients:

1/2 cup flour
3 eggs
2 teaspoons sugar
1 cup milk

Instructions:

1. In a mixing bowl, combine flour, eggs, sugar, and milk.
2. Use an egg beater to whisk the mixture until light and frothy.
3. Heat a greased pan over medium heat.
4. Pour a portion of the batter into the pan, tilting to spread evenly.
5. Cook until golden brown on one side, then flip and cook the other side.
6. Serve hot, buttered, and rolled, with a side of maple syrup for dipping.

Tasting Notes
These egg cakes are a nostalgic delight with their smooth, delicate flavor. They're best enjoyed fresh off the pan and are incredibly versatile. Pair them with fruit, jam, or even powdered sugar for a sweet twist, or enjoy them plain for a classic taste.{It's finger food at our house!} This recipe is similar, though not as sweet as Crêpes au sucre (Sugar pancakes).

More to Explore:

• Index of Recipes
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Krum Kake

The third in this series of waffle posts (see previous posts on Best Waffles and Hard Waffles) is Krum Kake (pronounced "KROOM kah-kah"). It is a beloved Norwegian treat that combines artistry and deliciousness. Translating to "bent cake," Krum Kake is baked on a special decorative waffle iron and then carefully rolled around a wooden cone to form a delicate, crisp cone as it cools.

These ornate, thin wafers are perfect on their own as a rich cookie but transform into something extraordinary when filled with whipped cream or homemade ice cream. A staple of Norwegian dessert tables, Krum Kake is both beautiful and delicious.

Krum Kake irons come with various decorative designs, producing a fanciful, artistic imprint on each cookie. The delicate, rolled cones make a beautiful addition to any dessert table.

To make this special delicacy, you will need a Krum Kake iron (affiliate link) and a wooden cone roller (affiliate link).

The Krum Kake shown in these photos were made by wonderful family friends.

(Thanks, Thelma and Kassandra . . . and Don!)

Recipe: Krum Kake

Makes: 2 dozen

Ingredients:

1/2 cup butter, softened to room temperature

1/2 cup white sugar

3 eggs

1/2 cup flour

1/2 teaspoon vanilla

1/2 teaspoon freshly ground cardamom

6 tablespoon water

Instructions:

1. In a bowl, cream the butter and sugar together until light and fluffy.
   
   
2. Add eggs one at a time, mixing thoroughly after each addition.
   
   
3. Stir in the flour and vanilla extract, mixing until smooth.
   
   
4. Add the cardamom or your preferred flavoring, and mix well. Gradually add water until the batter reaches a thick, creamy consistency.
   
   
5. Preheat the Krum Kake iron according to its instructions.
   
   
6. Spoon a small amount of batter onto the iron and cook until golden brown.
   
   
7. Remove the cooked Krum Kake and quickly roll it around a wooden cone while it’s still warm. Slip off the cone and let it cool.
   
   
8. Store in an airtight container in a cool, dry place.

Serving suggestion: Krum Kake is delicious on its own but becomes a decadent dessert when filled with whipped cream or homemade ice cream. Add fresh berries for an elegant touch, perfect for any special occasion.

Tasting Notes

Krum Kake has a delicate crunch with a subtly rich flavor. The cardamom adds a warm, aromatic note, making it an irresistible treat. Be warned—they’re highly addictive!

More to Explore:

• Index of Recipes
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Hand-Me-Down Recipes—Hard Waffles

In my grandmother’s Norwegian family, Hard Waffles were a beloved treat, typically served during afternoon coffee gatherings. Unlike soft waffles, these dense and rich waffles were served cold, generously buttered, and often paired with a selection of cookies, shortbread, fruitcake, and homemade chocolates.

These waffles stand out due to their firm, crisp texture, which makes them perfect for enjoying with a hot cup of coffee. Not overly sweet, they’re a satisfying snack and have a richness that sets them apart from their softer counterparts.

Despite my efforts, I've yet to find a recipe quite like the one my grandmother used, and I'm curious if anyone else has a tradition involving Hard Waffles. Have you encountered this recipe under a different name? If so, please share!

This cherished recipe is written in my maternal grandmother’s own handwriting.

 

Recipe: Hard Waffles

Makes: 4 dozen 2-inch by 2-inch rounds

Ingredients:

2 cups sour milk (cream is better) {I used 2 cups cream + 2 tablespoons lemon juice)
½ cup butter
3 eggs
1 cup white sugar
1 teaspoon soda
2 teaspoons baking powder
½ teaspoon salt
Flour to roll {I added 6½ cups}

Instructions:

1. In a bowl, combine the sour milk (or cream), butter, eggs, and sugar.
   
   
2. Add the baking soda, baking powder, and salt, mixing well.
   
   
3. Gradually add flour until the dough reaches a workable consistency. The dough should be firm enough to roll out.
   
   
4. Preheat your waffle iron. Roll out the dough and bake in the heated waffle iron until golden brown and crisp.
   
   
5. Allow the waffles to cool.

Serving Suggestion: These Hard Waffles are best served cold, with a generous spread of butter. Pair them with coffee for a traditional Norwegian afternoon treat. They also make a great base for a variety of toppings, including jams, whipped cream, or fruit.

Tasting Notes
Not overly sweet, these waffles have a rich, hearty flavor that pairs perfectly with a strong cup of coffee. For added depth, try incorporating cardamom or another warm spice into the dough for a more aromatic treat.

More to Explore:

• Index of Recipes
• Visual Recipe Index

Best Waffles

Waffles are a beloved family favorite, especially on lazy Sunday mornings. Whether served with vanilla ice cream and fresh strawberries, whipped cream, Canadian maple syrup, or Nutella, waffles are versatile and delicious. They are best enjoyed right off the waffle iron, with plenty of coffee, a good newspaper, or better yet, great conversation while you wait for your next round of hot waffles.